Remember the best beans in the world I was telling you about in this post? Well, I did get the recipe for this great and highly nutritive dish. While I was researching the ingredients online I came across some interesting stories about bay leaf, and from now on I plan to use it more often in my recipes.
120 g beans
1 big carrot
1 medium sized red onion
1 dried red pepper
2 medium sized garlic cloves
1 tbsp all purpose flour
1 tsp powdered red pepper
mixed pepper, freshly ground
mixed dried vegetables (carrot, celery, parsley, daikon)
Wash the beans thoroughly and place it in a pot filled with cold water. Be generous with the water amount because if you put too little water the beans may suck it completely in and remain dry. Leave it for about 3-5 hrs or overnight. Discard this water and again fill the pot with fresh cold water. Put the pot on low heat. DO NOT STIR! Let it boil for about 10-15 minutes, then discard the water again and fill the pot with about a liter of boiling water.
Finely chop the onion and the carrot into small pieces and add half to the pot. Add some more boiling water to the pot if needed. Place the other half of the chopped carrot and onion in a greased heated pan. Fry until they the onion turns glassy.
Once the beans are ready add the fried carrot and onion to the pot along with the dry red pepper soaked in cold water for two hours and the bay leaf.
Place the tbsp of flour on a greased heated pan and fry until the flour turns golden brown. When it is ready remove it from the stove and add some pureed garlic and powdered red pepper. Stir well.
Start adding this mixture to the beans pot while stirring constantly. Cook the beans at a low heat for another 20-30 minutes. After you remove it from the stove, add the spices and the salt.
If you want to have baked beans, you can just put it in a clay pot in a preheated oven. Bake at 200ºC for about 20-30 minutes or until the liquid has evaporated almost completely.
I suggest some scallions and tomato and cucumber salad with this recipe.